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Crispy Pork Belly Sandwich with Easy Tangy Apple Slaw

crispy pork belly sandwich - featured image
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A flavorful sandwich featuring slow-roasted crispy pork belly paired with a fresh, tangy apple slaw that balances rich and bright flavors for a perfect texture and taste.

Ingredients

Scale
  • 2 pounds (900g) pork belly, skin on
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil
  • 2 medium apples, thinly sliced or julienned (preferably Granny Smith)
  • 2 cups green cabbage, shredded
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon olive oil or light vegetable oil
  • Salt and pepper, to taste
  • 1 teaspoon mustard seeds (optional)
  • 4 sandwich buns or rolls (brioche or rustic)
  • Mayonnaise or aioli (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Pat pork belly skin dry thoroughly with paper towels or a clean kitchen towel.
  2. Score the skin carefully in a criss-cross pattern without cutting into the meat.
  3. Rub olive oil all over the pork belly. Sprinkle sea salt generously over the skin, rubbing it into the scores.
  4. Season the meat side with black pepper and smoked paprika if using. Let rest at room temperature for 20-30 minutes.
  5. Place pork belly on a roasting rack inside a roasting pan, skin-side up. Roast for 1 hour 30 minutes to 2 hours until skin is crisp and meat tender.
  6. If skin isn’t crisping, increase oven to 450°F (230°C) for the last 10-15 minutes, watching closely to avoid burning.
  7. While pork roasts, toss apples, cabbage, and red onion in a large bowl.
  8. Whisk together apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl.
  9. Pour dressing over slaw and toss to combine. Add mustard seeds if using. Let sit for at least 10 minutes.
  10. Remove pork belly from oven and let rest for 10-15 minutes to redistribute juices.
  11. Slice pork belly into thick slabs or strips.
  12. Toast buns lightly if desired. Spread mayonnaise or aioli on bottom half (optional).
  13. Layer crispy pork belly and top generously with tangy apple slaw. Cap with bun and press gently.
  14. Serve immediately while pork skin is crispy and slaw is fresh.

Notes

Pat pork skin very dry before salting for best crackling. Score skin carefully without cutting into meat. Roast low and slow, then finish with high heat or broiler to crisp skin. Let pork rest before slicing. Prepare slaw while pork roasts to save time. For gluten-free, use lettuce wraps or gluten-free rolls. Slaw flavors deepen over time but may soften.

Nutrition

Keywords: pork belly sandwich, crispy pork belly, apple slaw, tangy slaw, easy sandwich recipe, comfort food, pork belly recipe

Find it online: https://eliplate.com/crispy-pork-belly-sandwich-recipe-with-easy-tangy-apple-slaw-for-perfect-flavor/